Friday, February 10, 2012

Morning Life Saver: Breakfast Pockets

To get back into the swing of things, here's a new favorite recipe Jon and I have been making in 2012. Our friend Amber tipped us off to this great idea, and, with a few healthy modifications, we've been making batches weekly or bi-weekly and freezing them. They're so good that we have been eating these for breakfast every single day. We even heat them up on weekends instead of our Sunday pancakes!

Anyway, here's the base recipe, based off the original that can be found here.

  • 1 1/2 tblsp yeast
  • 1/2 c warm water (110 degrees)
  • 3/4 c skim milk (110 degrees)
  • 1/2 c apple sauce (with a tiny splash of oil)
  • 1/4 c sugar
  • 1 egg
  • 1 tsp salt
  • 3 1/2 c flour (Approx. half wheat/half all-purpose)
    Base Filling Starter (we also add whatever veggies we feel like)
  • 1 lb bulk sausage, or some bacon, or ham... whatever meat you want (or no meat too)
  • 1 c onion, chopped
  • 1 1/2 c frozen hashbrown potatoes, thawed
  • Half container of egg beaters (equiv. 7 eggs)
  • 3 tblsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  • pinch of cayenne pepper
  • 2 c cheddar cheese, shredded
  1. In a bowl, dissolve yeast in the water.
  2. Add milk, oil/applesauce, sugar, egg, salt, and 2 cups flour; beat until smooth.
  3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Filling:
  5. Cook the meat  and onion over medium heat until browned. Drain. Add whatever veggies you want. We usually do spinach, mushroom, pepper, etc. Then add hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
  6. Assembling the pockets:
  7. Preheat oven to 350°.
  8. Punch down the dough and cut into 16 equal pieces.
  9. Roll each piece into 7 in circle on a floured surface (Note: I don't have a rolling pin, so I just try and stretch it with my hands... Less pretty, but seems to work just fine!). Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes. 
 Our first attempt getting ready to go in the oven.
Future attempts have been prettier. ;)
    To freeze:
  1. Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, the original suggests you place it on a paper towel and microwave for 1 1/2-2 minutes. To get a crispier pocket, Jon and I throw them in the oven when we get up (without waiting for the oven to preheat to 350ยบ again) and then go about our business getting ready for 30 or so minutes and then grab them on the way out the door nice and warm and crispy. You can also speed up the oven process by putting them in the microwave for 30-45 seconds first. 

DELICIOUS and infinitely customizable.  The first time we made them it was kind of an ordeal in our tiny kitchen—a little messy, but each time we make them, they get a little bit easier. Plus, they seem to be catching—we've already passed this recipe out to a bunch of our friends who now love them too! Enjoy!

PS- They're relatively cheap too! Without meat they run about $0.76 per pocket and around $1 with! :)

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